Dominic Hamdy, owner of HAM Restaurants, has announced the promotion of Lewis de Haas to Executive Chef of the group, encompassing Bistro Freddie (Shoreditch), Crispin (Spitalfields), Bar Crispin (Soho), Crispin at Studio Voltaire (Clapham), and will also be joining the fold at Canal, Dominic’s partnership with Mason & Fifth.
Lewis joined the company in 2021 as Head Chef of Crispin in Spitalfields, having previously worked as Head Chef at The Shed in Notting Hill (2019-2021), and at Petersham Nurseries (2015-19), rising in the ranks from Senior Sous Chef (Richmond site) to Head Chef (Covent Garden). Other earlier roles included with Rocco Forte Hotels (Sous Chef from 2011-15, and earlier from 2008-10), and with Caprice Holdings at Le Caprice and Brown’s Hotel (2010-11).
Always environmentally conscientious, Lewis translates this into his choice of suppliers and the content of the menus, which are tweaked every few days, according to supply and seasonality. Growing up in Dorset, his first job was at a local café in Weymouth, which sparked an early interest in hospitality.
Commenting on the new position for Lewis, Dominic Hamdy stated: “As our company has grown over the past five years, we felt it imperative that we strengthen the overall culinary side of the business. Lewis has had broad experience across many hospitality outlets, and he has proven his leadership at Crispin, where he has had a huge impact – I’m thrilled for this to extend across the other sites. This expanded role will see him overseeing the kitchens of all our restaurants, as well as Canal.”
